Make the Onsen Tamago. Cool completely and set aside. (See my recipe for Onsen Tamago) *Soft boiled eggs would work just as well.
https://cookpad.com/us/recipes/345155-onsen-tamago
Place a lemon zest in the bottom of each noodle bowl.
Mix the soy sauce, mirin, and light brown sugar in a small bowl and set aside.
In a small sauce pan add the water, dashi powder, and 2/3's of the soy sauce mixture, reserving the last 1/3 for later. Bring stock to a simmer and stir until the dashi has dissolved.
Reduce the heat to low and add 8 snow peas allowing them to become tender-crisp while you move on to the next step.
Melt the butter in a medium saute pan over medium high heat. Add the oyster mushrooms, shredding them with your fingers into smaller pieces. Saute the mushrooms a bit until they begin to brown. Add in the remaining 1/3 of soy sauce mixture. Continue cooking and stirring until the mushrooms are well browned and sticky. Set aside
Prepare the 2 bundles of udon per the directions on the package. Drain well and add to the noodle bowls. Ladle enough stock to each bowl making sure to not quit covering the noodles. Top with the oyster mushrooms, 1 Onsen Tamago, and 4 snow peas per bowl. Sprinkle with furikake and serve.
